In 1997, Kip and Dennise Barber sold their suburban home. But it wasn't because they were downsizing or moving to the city. Instead, they used the money to purchase a large, wooded plot of land in Grass Lake, which they cleared and planted with rows of grapevines. And thus, Lone Oak Vineyard Estate was born. Over the years, the couple worked to add more and more varietals to the vineyard, and today, their estate is home to 12 types of grapes spanning 25 acres. Handpicked at the peak of ripeness, each of the European grapes is transformed into estate wines, such as dry reds, semidry whites, and utterly sarcastic dessert wines.
Fueled by the passion of winemaker and obsessive-compulsive grape-stomper Lisa Berry, Vintner's Cellar offers several wines fermented in Royal Oak. During your tasting, you'll get to sample five different wines from a diverse range of red, white, fruit, and specialty libations. You'll also get to snack on cheese, crackers, grapes, and crackery grapecheese creations while soaking in the lively décor of intermingling dark and vivid tones like a sponge tuxedo. The wine tasting is good for two people, so buddy up or carefully wheel a frenemy's bed to the cellar before he or she wakes up.
The Kunhenn brothers spend every day of the week brewing and overseeing the production of beers at Kuhnhenn Brewing. That kind of dedication is what makes the brewery a well-deserving recipient of numerous brewing awards. In 2012, the highly sought-after DRIPA?or Double Rice IPA?took home a gold medal at the World Beer Cup, and the insanely popular Raspberry Eisbock has consistently been one of the highest-rated beers in the world since its release in 2004. Inside the brewery's lively tasting room, visitors can sip on flights to sample a variety of beers, or order larger glasses or pints of their favorite brew.
After respective careers as a research scientist and an educator, Larry and Pam Satek were ready to settle into retirement. They anticipated relaxing on the plot of land purchased by Pam's great-grandfather in 1915—a verdant space that had matured from an apple orchard into an overgrown tangle, and which the Sateks turned into a commercial vineyard where other Indiana wineries bought their grapes. Now that they had escaped the daily grind, the Sateks' plan was to begin crafting their own wine. They did so with well-recognized aplomb, and soon, their "retirement business" was winning awards at the INDY International Wine Competition. In the past three years, almost 80% of their wines have medaled—the 2012 contest alone landed them 23 awards, including two Concordance Golds, which signify a unanimous decision by the judges. Their success is hardly surprising, though, if one looks at the descriptions of their wines. They deem their Old Vine red zinfandel "a searing of lightning and poetry," and liken the sweet Mango Mania to "sunshine in your glass."
The Sateks remain continually tapped into the community in an effort to share these wines, many of which are made from exclusively locally grown fruit. Their Twitter feed and Facebook page keep fans posted regarding new releases and suddenly sold-out varieties, and those hoping for a closer look can take a tour of the vineyard and bottling facilities. Additionally, special events such as dinners and pairing classes teach visitors how to expertly marry sips to bites without disappointing both of their families.
Selecting a wine at The Earle Restaurant isn't as simple as choosing between a red and a white. A recipient of Wine Spectator's Best of Award of Excellence for 20-plus years, The Earle's wine list heaves under the weight of its more than 1,200 listed bottles and from all those bricks weighing it down. Some of those varietals are even available by the glass at The Earle's wine bar, where the menu of light bites includes handmade pizzas crowned with pesto and shrimp.
In the main dining room, wines likewise complement dinners of award-winning French and Italian cuisine, from linguini tossed with crumbled garlic sausage to sautéed duck breast in apple brandy and cider. Those feasts unfold amid the room's romantic lighting and the historic building's exposed brick walls. Once the home of a jazz club, the Earle now spotlights jazz five nights a week with trios on weekends and solo guitarists or pianists on select weekdays.
The ingredient list to make wines at DeAngelis Cantina del Vino Winery reads something like this: Grapes. That's it. The facility's refusal to use other additives–such as sulfites, preservatives, and glitter–means its bottles are filled with only all-natural flavors. Vintners who create all-natural wines believe good wine comes simply from healthy grapes aged in a vat. DeAngelis operates under that notion, all while producing the freshest, perhaps fruitier-than-usual varietals of cabernet sauvignon, merlot, zinfandel, and more.